Crispy, golden, and packed with flavor, these Smashed Potatoes with Garlic and Herbs make a delicious side dish for any meal. With a perfect balance of garlic, butter, and fresh herbs, they’re incredibly easy to make and absolutely irresistible!
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Ingredients:
- 1 ½ lbs baby potatoes (Yukon Gold, red, or fingerling)
- 3 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- ¼ cup grated Parmesan cheese (optional, for extra crispiness)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Boil the Potatoes
- Place the baby potatoes in a large pot and cover them with salted water.
- Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain and let them cool slightly.
2. Smash the Potatoes
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange the boiled potatoes on the baking sheet and use a fork or potato masher to gently smash each one until they’re about ½ inch thick.
3. Season & Bake
- In a small bowl, mix together the olive oil, melted butter, garlic, salt, pepper, thyme, and rosemary.
- Brush or drizzle the mixture over the smashed potatoes.
- Bake for 20-25 minutes, or until golden and crispy.
- If using Parmesan, sprinkle it on about 5 minutes before the potatoes are done.
4. Garnish & Serve
- Sprinkle with fresh parsley and serve hot!
Tips for the Best Smashed Potatoes:
✔ Use Small Potatoes – They crisp up better!
✔ Smash Gently – Keep them thick enough to hold together.
✔ Flip for Extra Crispiness – Turn them halfway through baking.
✔ Customize the Flavor – Add paprika, chili flakes, or a squeeze of lemon!
Prep Time: 10 minutes
Cooking Time: 40 minutes
Cuisine: American
Enjoy these crispy, buttery smashed potatoes with your favorite main dish!
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Smashed Potatoes with Garlic and Herbs
- Total Time: 50 minutes
Description
Crispy, golden, and packed with flavor, these Smashed Potatoes with Garlic and Herbs make a delicious side dish for any meal. With a perfect balance of garlic, butter, and fresh herbs, they’re incredibly easy to make and absolutely irresistible!
Hungry for more? Subscribe now and have this recipe sent directly to your inbox—along with exclusive foodie updates!
Ingredients
- 1 ½ lbs baby potatoes (Yukon Gold, red, or fingerling)
- 3 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- ¼ cup grated Parmesan cheese (optional, for extra crispiness)
- Fresh parsley, chopped (for garnish)
Instructions
1. Boil the Potatoes
- Place the baby potatoes in a large pot and cover them with salted water.
- Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain and let them cool slightly.
2. Smash the Potatoes
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange the boiled potatoes on the baking sheet and use a fork or potato masher to gently smash each one until they’re about ½ inch thick.
3. Season & Bake
- In a small bowl, mix together the olive oil, melted butter, garlic, salt, pepper, thyme, and rosemary.
- Brush or drizzle the mixture over the smashed potatoes.
- Bake for 20-25 minutes, or until golden and crispy.
- If using Parmesan, sprinkle it on about 5 minutes before the potatoes are done.
4. Garnish & Serve
- Sprinkle with fresh parsley and serve hot!
Notes
Use Small Potatoes – They crisp up better!
Smash Gently – Keep them thick enough to hold together.
Flip for Extra Crispiness – Turn them halfway through baking.
Customize the Flavor – Add paprika, chili flakes, or a squeeze of lemon!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: American
